Recipes:
# Baked Chicken Romano
## INGREDIENTS
* 10 tablespoons butter, divided
* 2 tablespoons Dijon mustard
* 1 cup bread crumbs
* 1 cup grated Romano cheese
* ¼ cup minced fresh parsley
* ½ cup all-purpose flour
* 1 teaspoon salt
* ½ teaspoon pepper
* 6 skinless, boneless chicken breasts (4 ounces each)
**SERVES 6**
---
## Make Ahead
The coating will adhere to the chicken better if prepared at least **1 hour ahead** and refrigerated.
---
## Variation
For a light herb flavor, use **1 tablespoon dried tarragon** instead of the parsley.
---
### 1
Preheat oven to **350°F**.
Melt **8 tablespoons butter** in a small saucepan; stir in mustard.
---
### 2
Combine bread crumbs, Romano and parsley in a shallow dish.
Combine flour, salt and pepper in another shallow dish.
Coat chicken with flour.
Dip in melted butter.
Roll in crumb mixture.
---
### 3
Heat remaining **2 tablespoons butter** in a large skillet over medium-high heat.
Add chicken; cook, turning once, until lightly browned on both sides, about **10 minutes**.
---
### 4
Place chicken in a large baking dish.
Bake until cooked through, about **20 minutes**.
---
## Make It Quicker
* Have chopped parsley always on hand. Buy several bunches at a time. Wash, dry, and chop the leaves. Freeze the parsley in a tightly-sealed container for up to **2 months**.
